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Place the chicken and water into a pot. Add the tablespoons of salt and pepper, and bring to a boil. Cook the chicken for 20 minutes, or until cooked through and no longer pink inside. Remove the chicken from the water, and cool enough to handle.

Shred the chicken with a fork and knife, or by hand. Place the chicken into a bowl. Add the almonds, mayonnaise, bell peppers, grapes, onions, and tarragon. Stir to combine, and season to taste with additional salt and pepper.

Divide the chicken salad among the 4 croissants, top with 1-2 lettuce leaves, and serve.

The chicken salad can also be made several days in advance, and stored in the refrigerator until ready to use.